Cozy up with this thick and Creamy Vegetable Soup! Packed with potatoes, carrots, corn, peas, and melty cheddar, it’s a hearty 30-minute dinner the whole family loves (and our favorite way to eat our vegetables!).
If you love veggie-packed comfort food, you’ll also want to try this Instant Pot Vegetable Soup, Vegetable Soup, and Slow Cooker Creamy Vegetable Soup!
This Creamy Vegetable Soup is made with simple everyday ingredients and the whole family actually eats it without complaint (a rare victory)!
The mix of tender potatoes, sweet corn, and colorful veggies in a cheesy broth feels both cozy and hearty.
It’s super flexible, too! You can swap in whatever vegetables your family likes, use fresh or frozen, and even adjust the richness with milk, cream, or lighter dairy.
It’s a reliable go-to for busy weeknights, easy lunches, or anytime you need a hot bowl of soup on the table fast!
Creamy Vegetable Soup ingredients:
- Oil: Any neutral oil, like canola, vegetable, or even olive oil, works here. You just need enough to sauté the veggies.
- Carrots, onion, celery, red bell pepper: These make up the classic soup flavor base. If you’re out of bell pepper, try zucchini or mushrooms for a similar texture.
- Garlic: Fresh is best, but jarred minced garlic works if that’s what you have.
- Seasonings: A mix of salt, Italian seasoning, black pepper, and paprika gives the soup depth. If you don’t have Italian seasoning, use a pinch of dried basil and oregano instead.
- Chicken broth: Low-sodium broth keeps the flavor balanced. Use vegetable broth for a vegetarian version, or swap in homemade chicken stock for extra richness.
- Potatoes: Yukon Gold or red potatoes work great in this recipe. Use what you have and feel free to leave the skins on for more nutrients if you like!
- Corn, peas, and green beans: Frozen, canned, or fresh all work fine. Just adjust cook time slightly if using fresh!
- Butter and flour: These two create the thick creamy base. If you need a gluten-free option, swap the flour for cornstarch or a gluten-free flour blend.
- Milk: Low-fat milk keeps it light, but whole milk, evaporated milk, or a splash of cream will make it richer.
- Cheddar cheese: Sharp cheddar adds great flavor, but mild cheddar, Monterey Jack, Colby, or a blend of cheddar and mozzarella for a milder flavor. Smoked Gouda adds a fun twist!
How to make Creamy Vegetable Soup:
This Vegetable Soup is so quick and a great way to get your veggies in! Make sure to scroll down to the recipe card for all the details.
- Cook the carrots, onion, celery, and bell pepper until softened.
- Stir in garlic and spices for one minute.
- Add broth, then potatoes.
- Melt butter, whisk in flour, then slowly whisk in milk. Cook until super thick.
- Stir in the corn, peas, and green beans.
- Pour in the creamy mixture and add cheddar cheese.
How to store Creamy Vegetable Soup:
Leftover Creamy Vegetable Soup keeps well in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen it up.
Cheese-based soups don’t freeze as well, since the texture can separate, so enjoy this one fresh!
Serving suggestions:
Soft, fluffy Homemade Dinner Rolls are always a hit at our table! They’re perfect for dunking and just the right size for little hands.
If you’re in the mood for something a little more rustic, a crusty loaf of No Knead Bread is a great choice.
Since this soup is meatless, you can serve it alongside main dishes like Pan Fried Chicken Breasts or Juicy & Flavorful Smothered Pork Chops!
Creamy Vegetable Soup recipe
written by Ashley Fehr
Ingredients
- 1 tablespoon oil
- 2 large carrots, (peeled and diced)
- 1 medium onion, (peeled and diced)
- 1 rib celery, (finely chopped)
- ½ red bell pepper, (diced)
- 2 cloves garlic, (finely minced)
- 1½ teaspoons salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ⅛ teaspoon paprika
- 4 cups low sodium chicken broth
- 3 cups diced potatoes
- 1 cup frozen or canned corn
- 1 cup frozen peas
- ½ cup fresh or frozen green beans, (cut into ½" pieces)
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 1½ cups low fat milk
- 2 cups shredded cheddar cheese
Instructions
- In a large soup pot over medium-high heat, heat the oil and add the carrots, onion, celery and red pepper. Cook and stir for 3-4 minutes, until crisp-tender.
- Add the garlic, salt, Italian seasoning, pepper and paprika. Cook and stir 1 minute.
- Add the broth and deglaze the pot (scraping the bottom with a wooden spoon) if necessary.
- Add the potatoes and bring back up to a boil. Reduce heat, cover and cook until potatoes are tender, about 5-6 minutes.
- Stir in the corn, peas and green beans and heat through.
- Meanwhile, in a large glass measuring cup or medium bowl, melt the butter.
- Whisk in the flour until completely combined, then whisk in the milk.
- Microwave on high for 1 minute, then whisk thoroughly. Repeat, using less time as needed as the mixture becomes thick and bubbles up. *Keep an eye on it, as it does bubble up quickly in the end! Continue cooking and stirring until mixture is very thick.
- Stir the thickened milk into the soup along with the cheese and stir until smooth.
- Taste, adjust seasonings as desired and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Bump up the protein: Stir in cooked shredded chicken, diced ham, or even browned ground turkey for extra heartiness.
- Extra veggies: Add broccoli, cauliflower, zucchini, mushrooms, or leafy greens like spinach or kale. Just chop small and add near the end so they don’t overcook.
- Creamier texture: Use an immersion blender or a regular blender to create a puréed soup! This is perfect for picky eaters who turn their nose up at veggies.
- Dairy-free: For dairy-free, use unsweetened almond, oat, soy, or coconut milk and dairy-free margarine.
- Spicy kick: Sprinkle in red pepper flakes, cayenne, or a dash of hot sauce for some heat.
- Herb upgrade: Fresh thyme, parsley, or dill stirred in at the end brightens the flavors.
Make-ahead option:
Chop up the veggies (except for the potatoes) and store them in an airtight container for 1-2 days. Then, make the soup as directed!
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